Fry the pork in a heavy bottomed pan for a few minutes on either side until golden brown
Remove the pork chops and lay on a plate (cover with foil to keep warm)
Add the sliced mushrooms to the pan and fry for a few minutes until caramelised.
Add the bottle of cider and stock cube and cook on medium heat until liquid is reduced by half.
Add the wholegrain mustard and stir/
Add the cream and stir.
Put the pork chops back into the pan and simmer for a few minutes until the pork chops are heated through.
Serve at the table sprinkled with chopped parsley
Serve with sweet potatoes and seasonal greens.
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